An original recipe for Andalusian tomato soup


Extra virgin olive oil

The Gazpacho this cold soup based on typical raw vegetables Spanish cuisine and Andalusia in particular. In its original version, i tomatoes they are mixed with peppers, cucumbers, garlic and stale bread: the result is a delicious and refreshing dish. summer season. It can be poured into small glasses and served as a delicious snack or offered as a first course accompanied by croutons and crunchy vegetables to garnish everything.

If you want, you can decorate the gazpacho with slices of cucumber, chopped raw pepper, traditionally sliced ​​hard-boiled eggs and chopped herbs. You can also add some fresh chili, for a nice spicy touch. A recipe peasant origin – seem to have been taken by the workers to the fields and consumed as an energy snack – simple and within everyone’s reach. Just cut the vegetables, combine them in a kitchen mixer, add the bread soaked in water and vinegar, then mix everything until you get a smooth and homogeneous cream.

The main thing is to mix the ingredients thoroughly and take care to stir the gazpacho before serving so that all the elements are well mixed. is ideal for summer buffet or gazpacho, which can be offered in the garden with aperitif, croquettes and other delicious cold dishes, will conquer your guests thanks to its characteristics. unique taste and its characteristic smell.

See how to make gazpacho following the step-by-step procedure and tips. If you liked this recipe, try the melon gazpacho.

How to make gazpacho

Break up the bread and put it in a bowl. Pour into the water 1.

Add the vinegar 2 and soften the bread for half an hour.

Cut the tomatoes into small pieces 3.

Wash the yellow pepper, peel and cut into strips 4.

Do the same with the red pepper 5.

Peel and slice the cucumber 6.

Peel the red onion and cut into slices 7.

Pour the tomatoes into a food processor 9.

Add yellow pepper 10.

Combine onion and cucumber 11.

Add the garlic and mix everything 12.

You should get a smooth and homogeneous cream 13.

Add the bread, soak and press 14.

Sprinkle with salt 15 and mix again.

You will get a homogeneous and velvety mixture 16then transfer to the refrigerator for about 1 hour.

After resting, divide the chilled gazpacho into bowls and garnish as desired with cucumber slices and pepper cubes. Finish with a drizzle of oil and a sprinkle of pepper, then serve and enjoy 17.


Tomatoes can be reserved for gazpacho 4-5 days in the refrigerator, in a special hermetically sealed container. You can also freeze it for 1-2 months.

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